New York Times bestselling author. Slow cooking expert.

Rice pudding is a delicious and creamy dessert or breakfast recipe. You can eat it warm, like it was a cream of rice type oatmeal breakfast, or you can eat it chilled with a bit of fresh fruit and whipped cream on top.

This recipe makes a large quantity, so you can make it early in the week and eat it every day! I did include directions below, though, if you'd like to make a smaller batch.

enjoy!

The last time I attempted a rice pudding it didn't go over very well. I tried too hard to "fancy it up"----this is a basic recipe, that is darn near perfect.

I used a 4 quart slow cooker. Spray the stoneware insert with cooking spray, then combine the milk, rice, and sugar. Stir well and cook on low for 4-6 hours, or high for about 4. It took longer than I expected for my rice to become bite-tender---I did low for 3 hours, then high for another 2.

When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the slow cooker. Then pour everything back into the pot. Stir well. This is called "tempering your eggs"---you have to do this step, or your eggs will scramble on you when you add them to the crock.

Cover and cook on high for 1 hour. Stir well, then take the lid off of the cooker and unplug it. When the rice pudding is room temperature, you can refrigerate it. Some people like their pudding hot or warm, and some prefer it chilled----it's completely up to you.

The Verdict.

Delicious! So way better than the last time...I'd guess that this would serve 12 to 14 people as a dessert. We had it for dessert and for an afternoon snack for a bit under a week. Super good.Trust me.Hey Steph! I want to cut this recipe in half, what do I do?Great question! I'm so glad that you asked! :-) First off, you could use a 2-quart slow cooker, and simply cut everything in half (use 1 egg) and cook exactly the same way.ORYou can use an oven-safe dish (Pyrex or Corningware) that fits all the way inside of an oval 6-quart slow cooker. Spray that dish with cooking spray, then load in your cut-in-half ingredients (use 1 egg). I hope this is helpful!

78 comments:

Hi. I was wondering - i have a 2 qt. crockpot, and while i like rice pudding, don't want to make too much of it... since you made it in a 4 qt, can i cut the amounts in half and cook it in a 2 qt? do i change the cooking time?

I love rice pudding so I was super excited to see a recipe that you liked. I only had time yesterday to make the rice with the milk and sugar. I had to put the batch in the fridge when it was finished. I woke up today and finished it. Since the rice mixture was cold, no need to worry about the eggs scrambling. It made it much easier. Thanks for your blog! We love it. Missionary Mom.

Rachel and Shannon, I don't really know. I only know about what freezes well through trial and error, and I haven't tried freezing this. We had it in the fridge for a full 7 days, though, and it tasted just as good. I did need to give it a quick stir before serving each time.

I suggest to all of you who are worried about making a full batch to go ahead and make that batch and share it with your neighbors or friends! People will tell you that it brings back warm memories. What a nice thing to share with others.Missionary Mom

Hi! I absolutely LOVE your blog! I've been meaning to make rice pudding in the crockpot for some time now. I've always made it on the stovetop, and I've never used eggs. Do you think I could just cut out the eggs, or would the recipe need to be altered? Thanks!

Wow you read my mind. I was just looking up rice pudding recipes the other day and I found one from a trusted site but it involved cooking rice the old fashioned way (pot on stove) which I have never had much luck with. Going to have to try this out - maybe when we have company!

Hi! I made this Rice pudding this morning. Burning my lips as we speak because I can't wait for it to cool!I made it totally VEGAN! I used a combo of unsweetened soy milk & ricemilk, as well as the EnerG egg replacer. It worked beautifully!Thanks for this recipe! I've been waiting patiently for you to get through all the pork recipes and post something vegetarian. It's delicious!

I just had whole milk and I subbed it in for the skim and for the half and half. My girls and I LOVED it. What a great thing the crockpot! We just went gluten-free so I think we are going to see a lot of this stuff!

I love rice pudding so I tried this last night. Unfortunately, I think I either scrambled the eggs during the tempering process or during the hour of cooking afterwards. (And I tried to be super careful too) If I tried it again, I would probably do it on low only instead of high so the milk mixture doesn't get too hot. Either that or let it cool for a bit before tempering the eggs into it.

I tried this the other day and left it on high for four hours. It was WAY too long. While it was still delicious, the rice disintegrated. I'd definitely do it again but just cook it less - maybe 2-1/2 to 3 hours on high. My famly still ate it though!

I am really excited about trying this recipe. I have a tip about your rice taking too long to cook. Cook your rice first in milk without sugar. Add sugar later. Sugar seems to slow cooking. Thats what has been drilled into me, when we make the Indian equivalent of rice pudding called kheer.

Oh my is this wonderful. DBF's comment was "quick, we need to finish this rice pudding so you can make more!" Hah! I'll add raisins next time (meant to this time and then got caught up in housework and forgot). Also, I made it with all soy milk and it came out great, which is miraculous since usually DBF won't touch anything I make with soy.

Hi Steph! One of my good friends is pregnant, and REALLY sick. One night, she mentioned that the rice pudding looked yummy and said "I wish the Crockpot fairy would come make me rice pudding". So, just call me the Crockpot fairy. I made this yesterday and OH MY, yum. I had never had rice pudding before, but I certainly will again. I had to cook mine on high for another hour, hour and half to get it to thicken up, but it was worth the wait. I'm taking this to her tomorrow, but if there are a couple of servings missing.... well, I just don't know what could have happened. Thanks for an EXCELLENT recipe, as usual!

Okay, so I'm a little late coming into this recipe, but it looks so good. However, am I missing something? You show Kosher Salt in the picture but not in your list. Just wanted to make sure I'm not missing anything before I attempt this. Thanks!

I adore rice pudding. I usually bake it, but have a very leaky oven and no AC so it can get hot! I tried your recipe just now, and it curdled. I did not have cream and left that out, and used powdered milk for a portion (since I didn't have quite enough milk). Curdling has happened to me when making it on the stove once as well. I have this idea in my head that the more fat in something, the less likely it is to curdle. Maybe it would not have curdled if I added cream? It's really disappointing after smelling it for several hours.

I also have this recipe for oatmeal that includes eggs and milk, and it always curdles too. Any curdling experts out there? (or anti-curdling experts?) Or comments?

This was amazingly good! Didn't last long in my house with three water-polo playing teenage boys. Served them, three younger sisters, a cousin, and a bite or two for hubby and me. Wouldn't serve 14 in our house ;)

So, I realize you posted this in March and it's now July, but I just recently found your blog site and I'm LOVING IT! Anyway, I have this recipe cooking as we speak!! I just got to the tempuring the eggs part and I hardly had any liquid left in the crockpot, so I just mixed in 1/2 cup of the whole rice mixture at a time until my bowl was full and then I stirred it into the crockpot. Anyway, I licked the spoon when I was done stirring and it was the most amazingly creamy and delicious stuff I think I've ever had! I'm SO excited! I've already posted the link to the recipe on a few friends' facebook pages for them to try!! THANKS FOR SHARING!

I made this yesterday by cooking the milk on high for 3 hrs then I added the egg mixture and cooked an additional 30 minutes. It was the perfect consistency but the rice was a bit mushy. I used Arborio rice and I would like something more "chewy". Do you have any recommendations?thanks for sharing this recipe!

Great recipe! However, I forgot to check the rice on time and overcooked it, now we have something like rice porridge! (On second thought though, is it possible I did not use long grain rice? My rice was not in the original package.) Anyway, I do plan on making it again but would like to cut the recipe in half...one egg or two? Thanks so much for sharing your recipes...you have turned me into Crockpot Woman! My family thanks you also.

This is on my weekend to-do list and the kids are excited to help! That said, my son wants to try it with chocolate soy milk.. any thoughts on how that might work out?! I'm thinking I can cut the sugar since the milk will be sweetened. Chocolate Rice Pudding - okay, it sounds a little weird, but it just might work! LOL

I was browsing the "company favorites" tag and made the gingerbread latte. Then I thought, "What if I used these spices in the rice pudding?" I doubled them, to make it proportional with the amount of milk. Gingerbread rice pudding! Yumm!!

Stephanie, I used to eat Rice Pudding in Brazil, one of my favorite desserts. There we call it either "Pudim de Leite" (poodjin djee leychee) or "Arroz Doce" (ahoz docee). Some people like to add sweet condensed milk to it, not sure during the whole process or only whe it's ready. But it makes a deliciously creamy pudding. I am so glad I found your blog. I plan to try as many recipes as possible. Thank you very much for sharing your year of slow-cooking.

I made this about 3 weeks ago, and love the taste, but cooking it for 4 hours was way too long in my 6qt crock. Next time I would only cook for 2 hours, and see how the rice is. My rice was mush, like a few other ladies.

I made this and it was delicious, the only problem I had was that I continued to cook it after adding the eggs and cream, it was creamy and delicious looking and tasting and perfect the way I like my rice pudding and then I continued to cook it for an hour and the texture did something strange, almost like the eggs scrambled slightly, the creaminess went away but it still tasted wonderful, my three boys LOVED it. I'm wondering if my cooker just cooks to hot? I bought a 6 quart crock pot at Costco and when I made this recipe I did a recipe and a half to fill my crock up all the way. By the way I love this site your recipes are fabulous!!!

Ok, I only half-made the recipe and it turned out wonderfully too! I cooked the rice, milk and sugar on high for 4.5 hours. It was tender, so I turned off the crock and left it standing for a while--I was leaving the house for over an hour and knew I couldn't do the last step and be back in time. When I came back a few hours later, the mixture had thickened beautifully and tasted wonderful. I just added some cinnamon and we're eating it like that, completely skipping the eggs, cream, vanilla, etc. YUM!!

I love this recipe and have tried it with a few different kinds of rice. Jasmine, arborio, and Basmati. I have to say the arborio rice was the only one that didn't turn to mush but stayed somewhat chewy. Another suggestion to keep your rice from not becoming mushy is to stir gently and not too frequently...but frequently enough so it doesn't stick.

Hi, I am 67 yrs old and have tried ever recipe you can think of for rice pudding, my husband loves rice pudding, but is very fussy about how it turns out. when I saw 8 cups of milk and only one cup of rice I really wondered about that, but I am so glad I decided to try it anyway.Don't worry about it making too much, you will eat it all up! It is so delicious.Hubby is one happy camper right now.I added an extra half a cup of rice cause I was so sure it would be all runny. Next time I will just use one cup as it is quite thick. I am going to stir in some more milk, but it is just the best, thanks for the recipe.

We make a rice pudding here about once a month - it is alot less fussy then yours - and now im wondering if should be adding egg. I like mine sweeter and creamier then a custard.. hmm i kind of just "dump" in white sugar, sweet condensed milk, sometimes instead, we use almond milk - quite a bit of vanilla, i like that taste more then cinnamon and a little water if the condensed milk is used... Weird but at the end, I like to "drain" some EXCESS- This was a total mistake one time, but worked out great-

I have been looking for a good rice pudding recipe. I have tried so many....even some of the famous chef ones with no success. I used unsweetened coconut milk, fat free half and half, 2 eggs instead of 3, and Stevia instead of sugar to get the right sweet consistency without breaking my diet! I also cooked the rice in the coconut milk before I put it in the crockpot, I added salted butter and honey. It was good before it even hit the crockpot but I wanted to try the eggs since I had failed with them before. Given the fact that I used salted butter I decided not to add any additional and did not notice a difference. I'm so excited! Thank you for your blog.

I haven't tried it with brown rice, but do believe it would work. I'd test it at the end of this cooking time then increase in 45 min intervals. Stevia would be my choice as a sugar substitute since it's not liquid.

good luck! I'd love to hear your results if you give it a whirl. steph

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